ALMOND MERINGUE LAYERS
1 3/4 c Whole almonds
3/4 c Sugar
2 tb Cornstarch
1 c Egg whites
1 pn Salt
1/2 c Sugar
2 ts Vanilla extract
1/2 ts Almond extract
1/2 c Toasted sliced almonds —
For finishing
CARAMEL-ORANGE LAYERS
3/4 c Sugar
1/2 ts Lemon juice
1 c Milk
4 Egg yolks
2 tb Grated orange zest
1 1/2 c Unsalted butter
-GLAZED ORANGE SLICES-
1/2 c Orange juice
1 Envelope gelatin
2/3 c Apricot preserves
2 lg Oranges
PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in
the food processor until coarsely ground. Place them on a baking pan
and toast for about 15 minutes, stirring frequently, until golden.
Cool and combine with the sugar and cornstarch. Red Place on medium
heat and stir occasionally until the sugar melts and caramelizes. Add
the milk carefully (the caramel will splatter) and return to a boil,
stirring to dissolve anyhardened caramel. Whisk yolks in a bowl with
orange zest and whisk half the
FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a
bowl. Bring the apricot preserves to a boil over low heat, stirring
occasionally. Add the orange mixture and return to a boil, reducing
slightly. Strain and cool slightly. Halve and slice o
=============== Reply 81 of Note 1 ================= Board:
FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM GUEST CHEF 3 99
To: BGMB90B ELAINE RADIS Date: 06/02
Yields
12 servings